Sausage Smashed Burger Recipes

SMASHED SAUSAGE AND PEPPER BURGERS

Steps:

• Form the Italian sausage in 4-ounce patties a little bit wider than the buns you are using. Heat the oil in a cast-iron skillet over medium heat. In batches, cook each side of the patties until crisp and golden and no longer pink in the center, about 8 minutes a side.
• Line the cooked sausage patties on a parchment-lined baking sheet. Place some Sweet Peppers on top, then a slice of cheese. Broil in the oven until the cheese is melty and golden brown. Place on the griddled buns and serve with red sauce.
• Preheat the oven to 350 degrees F.
• Toss the pepper strips with the oil, garlic and some salt and pepper, and place in a 9-by-14-inch baking dish. Bake, stirring halfway through, until the peppers become lighter in color and soft, about 20 minutes.

SAUSAGE SMASHED BURGER

Steps:

• MAKE AHEAD OF TIME!
• In a small sauce pot combine sugar, vinegar and water, and bring the mixture to a boil. Once it boils, remove from heat, and add cucumber slices. Place in fridge for at least one hour prior to using them. After an hour the cucumbers will be tender but will still have texture and a bit of snap to them.
• In a medium size mixing bowl combine Brussels sprouts, mayonnaise and garlic paste. Mix well. Place in fridge till needed.
• Heat oil in a large skillet over medium heat. Add onions, butter to the skillet, and cook on medium-low heat for 30 minutes. Stir often, until onions are tender. Drain and reserve excess butter to toast bread slices. There's flavour in the pan, never toss that out. Place onions in a bowl and place in fridge until they cool down.
• Heat 1 tablespoon of reserved onion butter in the same skillet over medium heat. Toast 2 slices of bread in the pan until desired doneness. Repeat this process with remaining ingredients.
• In the same skillet, heat the tomato slices until a slight charring occurs, then remove from heat and set aside.
• In a medium size mixing bowl combine the sausage and caramelized onions together, do not over-mix. Divide the sausage mix into 4 equal parts, then roll them into individual ball-shapes.
• Using the same skillet over medium heat, place the burgers in the pan, then smash the sausage into the skillet with a flat spatula until you have your desired thickness. Cook the burgers over medium heat for about 12-15 minutes, or until the natural juices run clear.
• Top with shredded cheese, and allow it to melt before removing from the skillet. You can cook them all in the same skillet, or cook two at a time.
• Remove from pan and layer the burger between toasted bread with tomatoes, pickles and slaw. Enjoy with a big old burger loving smile!

SMASHED BURGERS

Steps:

• Divide the beef into 2-ounce portions and form into balls; you will have 28.
• Heat a large skillet or griddle over medium-high heat. Working in batches, place the beef balls on the surface and use a large spatula to smash them as flat as they can possibly go. Sprinkle with salt and pepper. Cook for 2 minutes.
• Flip and immediately place a slice of cheese on half of the patties. Thirty seconds later, transfer the other patties onto the ones with the cheese. Wait a few seconds, then place on the buns. Keep going until you have 14 burgers.
• Serve with lettuce, pickles and tomatoes on the side.

TIM'S SAUSAGE BURGERS

Steps:

• If you cannot get bulk sausage, then squeeze the sausage out of the casing and discard casing.
• Mix all ingredients until well combined.
• Shape into patties.
• I make mine very thin and about 1" wider than a hamburger bun, because they shrink up and get thicker while cooking.
• BBQ grill or fry until juices run clear.
• Serve on your favorite buns or rolls.
• ENJOY!

SMASH BURGERS

Steps:

• Place a 9-in. cast-iron skillet over medium heat. Meanwhile, gently shape beef into 4 balls, shaping just enough to keep together (do not compact). , Increase burner temperature to medium-high; add oil. Working in batches, add beef. With a heavy metal spatula, flatten to 1/4- to 1/2-in. thickness; sprinkle each with 1/8 teaspoon salt and pepper. Cook until edges start to brown, about 1-1/2 minutes. Turn burgers and sprinkle with additional 1/8 teaspoon salt and pepper. Cook until well browned and a thermometer reads at least 160°, 1 minute. Repeat with remaining beef., Serve burgers on buns with toppings as desired.

EASY BREAKFAST SAUSAGE BURGERS

Steps:

• Form the bulk hot pork sausage into 5 patties. Heat a large skillet, and fry the patties over medium high heat. Remove the sausage from the skillet and drain on paper towels.
• Melt butter in a second large skillet, and toast the buns over medium heat until golden brown.
• Meanwhile, break the eggs into the same skillet used for frying the sausage; reduce the heat to medium-low. Cook until the white is completely set and the yolk thickens. Flip the eggs and continue cooking for another 30 seconds, or until the yolk is to the diners' preferences.
• Stack your toasted buns starting with the pickles and jalapeno slices on the bottom, then the cooked sausage patty, pepperjack cheese, fried egg, and onion. Cover with the top half of the bun. Enjoy as the cheese melts between the egg and the sausage.